Corned Beef, Cabbage and Root Vegetables

Corned Beef, Cabbage and Root Vegetables
  • Servings: 8
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 4 lb corned beef
  • 1 12-oz bottle Guinness
  • 5 bay leaves
  • 1 tablespoon coriander seeds
  • 2 whole allspice berries
  • 2 dried chile de arbol, broken into pieces
  • Cheesecloth
  • 1 lb turnip, cut into eighths
  • 1/2 lb rutabaga, large dice
  • 1 lb red skinned potatoes, quartered
  • 1/2 lb carrots, peeled &
  • cut into 2-inch lengths
  • 1/2 lb parsnip, large dice
  • 2 lb cabbage, cored, quartered, and each quarter cut in half
  • Salt and pepper, to taste


1. Place corned beef in a large wide pot. Cover with stout and enough water to cover by 1-1/2-inch.

2. Place spices in a piece of cheesecloth and tie into a ball, securing it tightly with string. Add to beef.

3. Bring to a boil. Reduce heat, cover and simmer until tender, about 2-1/2 hours.

4. Remove beef and set aside.

5. Add all the vegetables to the cooking liquid. Bring to a boil. Reduce heat and simmer until the vegetables are tender, about 30 minutes.

6. Season vegetables to taste.

7. Using a slotted spoon, transfer vegetables to a serving platter. Keep warm.

8. Return beef to hot liquid until just warmed through, about 5 minutes.

9. Remove meat and cut into 1/4-inch slices (against the grain). Place on platter with vegetables.

10. Serve with mustard and horseradish sauce.

Accompanying Recipe: Horseradish and Mustard Sauce

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